We are trying out a low FODMAPS diet in our house. That means skipping the coconut milk, onions, and garlic for now, which is a huge change for us but inspired this amazing soup. Enjoy!

Carrot and Ginger Soup with Lemon Zest

Carrot and Ginger Soup with Lemon Zest

Carrot and Ginger Soup with Lemon Zest

Servings

Servings:

4

4

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Ingredients

Ingredients

  • 2 29.574 tbsp ml coconut oil
  • 15 carrot peeled and chopped into about 5 cups
  • 1 butternut squash chopped
  • 2 29.574 tbsp ml ginger peeled and chopped
  • 8 1920 cups ml bone broth
  • 1 14.787 tbsp ml apple cider vinegar
  • lemon zest
  • 1 1/2 7.3935 tsp ml sea salt
  • 1/2 2.4645 tsp ml ground black pepper
  • 7 fresh sage leaves

Instructions

Instructions

  1. Heat a large soup pot over medium heat. Add coconut oil and saute carrots and butternut squash with ginger for 5 minutes.
  2. Add bone broth and bring to a boil. Let broth reduce, uncovered at a boil for about 30 minutes until carrots and squash are soft.
  3. Remove from heat, add apple cider vinegar, lemon zest and juice, sea salt, black pepper, and sage leaves.
  4. Using an immersion blender, blend ingredients together until smooth and creamy. If you don’t have an immersion blender transfer soup into a standing blender in batches and blend until smooth. Serve hot.